Easy Pumpkin Crisp Recipe

This pumpkin crisp recipe has a smooth pumpkin pie-style filling with a buttery oat pecan topping. It gives you the flavor of pumpkin pie without rolling out a crust, and it can be scooped warm from the baking dish and served with french vanilla ice cream.

I like this dessert when I want something that feels homemade and seasonal without rolling out pie dough. If you are looking for more pumpkin recipes, you may also like my Easy Pumpkin Bars With Cream Cheese Frosting or my Creamy Pumpkin Soup with Canned Pumpkin.

The filling is made with pure pumpkin puree, eggs, cream, sugar, vanilla, and pumpkin pie spice. The crisp topping is made with old-fashioned oats, chopped pecans, flour, brown sugar, cinnamon, salt, and melted butter. It bakes into a soft custard-like pumpkin layer with a golden topping that gives each bite a little crunch.

This is a good dessert for Thanksgiving, Sunday dinner, fall gatherings, or any time you want the flavor of pumpkin pie in a simpler dish. If you are starting with fresh pumpkins, you can use my How to Roast a Whole Pumpkin to Make Pumpkin Purée and save the seeds for my Perfect Recipe for How to Roast Pumpkin Seeds.

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Quick Look

Prep Time: 15 minutes
Bake Time: 40 to 50 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 25 minutes
Servings: 10 to 12
Texture: Creamy pumpkin filling with a buttery oat pecan topping
Best Served: Warm, room temperature, or chilled with whipped cream or vanilla ice cream

What Is Pumpkin Crisp?

Pumpkin crisp is a baked fall dessert made with a creamy pumpkin filling and a crumbly crisp topping. The bottom layer is similar to pumpkin pie filling, but instead of a pie crust, it is topped with oats, pecans, brown sugar, cinnamon, flour, and butter.

It gives you the flavor of pumpkin pie without making a traditional pie crust. The topping adds texture, while the pumpkin layer stays soft, smooth, and creamy.

Why You’ll Love This Pumpkin Crisp Recipe

This pumpkin crisp is easier than pumpkin pie.

It is made in a baking dish, so there is no pie crust to roll out.

The filling is creamy and smooth.

The topping has oats and pecans for a little crunch.

It can be served warm, chilled, or at room temperature.

It is a good make-ahead dessert for fall and Thanksgiving.

Equipment You Will Need

Large mixing bowl

Medium mixing bowl

Whisk

Rubber spatula

Measuring cups and spoons

9x13 baking dish

Cooling rack

Ingredients for Pumpkin Crisp

Crisp Topping

¾ cup cold unsalted butter, cubed

1 cup old-fashioned oats

1 cup chopped pecans

1 cup all-purpose flour, or 1 cup fresh milled soft white wheat flour, 143 grams

¾ cup light brown sugar, packed

1 ½ teaspoons ground cinnamon

½ teaspoon salt

I would use soft white wheat for the milled wheat option. Hard white wheat can work, but it will make the topping a little heartier.

Pumpkin Filling

3 large eggs, room temperature

¾ cup granulated sugar

1 15-ounce can pure pumpkin puree

1 cup heavy cream

2 teaspoons pumpkin pie spice

1 teaspoon vanilla extract

½ teaspoon salt

How to Make Pumpkin Crisp

Preheat the oven to 350°F. Lightly grease a 9x13 baking dish. In a medium bowl, stir together the old-fashioned oats, chopped pecans, all-purpose flour, brown sugar, cinnamon, and salt.

Add the cold cubed butter and cut it into the dry ingredients with a fork, pastry cutter, or your fingers until the mixture forms coarse crumbs. Place to the side.

In a large mixing bowl, whisk the eggs and granulated sugar until smooth.

Add the pumpkin puree, heavy cream, pumpkin pie spice, vanilla extract, and salt. Whisk until the pumpkin filling is fully combined.

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Pour the filling into the prepared baking dish.

Sprinkle the crisp topping evenly over the pumpkin layer.

Bake for 40 to 50 minutes, or until the topping is golden and the pumpkin filling is mostly set. The center should have a slight jiggle, but it should not look loose or wet. Let the pumpkin crisp cool for at least 30 minutes before serving. Serve warm, at room temperature, or chilled

How to Tell When Pumpkin Crisp Is Done

Pumpkin crisp is done when the topping is golden and the filling is set around the edges. The center may still move slightly when the pan is gently shaken, but it should not slosh.

If the topping is browning too quickly before the filling is set, loosely cover the dish with foil for the last part of baking.

Letting the crisp rest after baking is important. The filling firms up more as it cools, which makes it easier to spoon and serve.

Can I Make This Pumpkin Crisp Gluten Free?

Yes, this pumpkin crisp can be made gluten free.

Use a gluten-free all-purpose flour blend in place of the all-purpose flour, and make sure your oats are certified gluten free. Oats are naturally gluten free, but they are often processed in facilities that also handle wheat, so certified gluten-free oats are the safest choice when baking for someone who needs to avoid gluten.

The rest of the filling ingredients are naturally gluten free, but always check labels on pumpkin puree, spices, and vanilla if cross-contact is a concern.

What to Serve With Pumpkin Crisp

Pumpkin crisp is good on its own, but it is even better with something creamy on top.

Serve it with:

Whipped cream

French vanilla ice cream

A drizzle of heavy cream

A sprinkle of cinnamon

Extra chopped pecans

If you want another pumpkin dessert for the same table, my Homemade Sourdough Pumpkin Roll is a good make-ahead option. For a simple bar dessert, use my Easy Pumpkin Bars With Cream Cheese Frosting.

Tips for the Best Pumpkin Crisp

Use pure pumpkin puree so the filling has the right flavor and texture.

Whisk the filling until smooth before pouring it into the baking dish.

Spread the topping evenly so every serving gets some crisp texture.

Let the dessert cool before serving so the pumpkin layer has time to set.

Use old-fashioned oats instead of quick oats for a better topping.

Do not skip the salt. It balances the sweetness in both the filling and topping.

If using fresh milled flour, let the topping sit for 5 to 10 minutes after mixing so the flour has time to absorb some of the melted butter before baking.

How to Store Pumpkin Crisp

Let the pumpkin crisp cool completely.

Cover the baking dish or transfer leftovers to an airtight container.

Store in the refrigerator for up to 4 days.

Because this recipe has eggs and heavy cream in the filling, it should not be left at room temperature for long after serving.

How to Reheat Pumpkin Crisp

Pumpkin crisp can be eaten cold, but I like it warmed slightly.

Reheat individual servings in the microwave until warm. You can also warm the baking dish in a 300°F oven until heated through.

The topping will be soft after refrigeration, but warming it in the oven helps bring back some texture.

Can You Make Pumpkin Crisp Ahead of Time?

Yes, this pumpkin crisp can be made ahead of time.

Bake it the day before, let it cool, cover it, and store it in the refrigerator. Serve it chilled, or warm it before serving.

You can also prepare the topping and filling separately a few hours ahead of time. Keep the filling refrigerated, keep the topping covered, and assemble right before baking.

Frequently Asked Questions About Pumpkin Crisp